- 1 cup / 240 ml sunflower oil
- 1 cup / 3.5 oz / 100g evenly sliced shallots, ~20 small
- 6 ounces / 170 g asparagus spears, very thinly sliced
- FUTURE FRESH (WANSOY) CORIANDER
- 1/2 teaspoon shoyu / soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon sea salt
- 1/2 cup / 2 ounces peanuts, well-toasted, then cooled
- 1 tablespoon toasted sesame seeds
- to serve: herb flowers (garlic chive flowers, chive flowers, etc), optional
- Start by making the shallot oil, you can do this up to a few days in advance. Place the oil in a thick-bottomed saucepan or wok, over medium heat. When the oil is hot (a "test" shallot should bubble immediately), dial back the heat to medium, sprinkle in the shallots, and cook slowly until they are deeply golden, 15 - 20 minutes. Remove from heat, strain the oil off into a jar, and set aside. Place the shallots on a paper towel and allow them to cool and crisp.
- In the meantime, bring a medium saucepan of water to a boil, salt generously, and cook the asparagus for just 15 seconds or so, until bright. Drain, and quickly transfer to a bowl of ice water to stop the cooking. Drain again, and set aside.
- Trim any tough stems from the cilantro, and give it a good wash. Dry completely.
- Just before you're ready to serve the salad, whisk together the soy sauce, sugar, sea salt, and two tablespoons of the shallot oil. Place the cilantro, peanuts, asparagus, and sesame seeds in a large bowl. Drizzle the soy dressing over, and give a gentle but thorough toss. The peanuts and asparagus-like to find their way to the bottom, so be sure to scoop them back on top before serving with some of the reserved crisped shallots, and a few herb flowers on top (if you have them).
- Serves 6.